Truffle liquor and production process thereof

A production process and technology for truffle wine, applied in the field of truffle wine and its production process, can solve the problems of unstable color and transparency, unstable wine body, material liquid blocking, etc., and achieve stable color and transparency, wine body color and nutrition. The effect of stable composition and stable flow rate

Active Publication Date: 2016-11-16
北京乐旁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to produce a kind of truffle wine, which solves the problems of clogging of the feed liquid in the production of truffle wine, unstable color and transparency of the product during the storage process with the passage of storage time, and unstable wine body, so that the produced truffle wine The wine can not only retain the unique taste of truffles and the style of puree wine, but what is even more unexpected is that experiments have shown that the produced truffle wine can obviously enhance sexual function and prolong life.

Method used

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  • Truffle liquor and production process thereof
  • Truffle liquor and production process thereof
  • Truffle liquor and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Thawing of raw materials: Thaw the frozen raw materials at 10°C for 12 hours, then cut them, and keep the cut particles at 0.5mm-1.5mm.

[0054] Ingredients: truffle: base wine mass ratio is 30%: 70%, base wine alcohol content 60% vol.

[0055] Percolation: the base wine controls the rate of percolation to 2ml / kg truffle particles. min.

[0056] Alcohol reduction: The percolated liquor and deionized water are subjected to alcohol reduction treatment at a mass ratio of 100:7, and the alcohol content after reduction is 42% vol.

[0057] Settlement: With 5 days as a storage cycle unit, store for 3 cycle units. The first storage period: Store the obtained liquor at -12°C for 5 days (when the temperature of the liquor in the entire tank reaches the set temperature, the same below), pour the can after 5 days, discharge the sediment, and store the liquor in the tank. The liquor is circulated once. The second storage cycle: set the storage temperature at 15°C for 5 days, po...

Embodiment 2

[0063] Crushing of raw materials: The frozen raw materials were thawed at 4°C for 24 hours, then chopped, and the chopped particles were kept at 0.5mm-1.5mm.

[0064] Ingredients: truffle: base wine mass ratio is 50%: 50%, base wine alcohol content 68% vol.

[0065] Percolation: the base wine controls the rate of percolation to 4ml / kg truffle particles. min.

[0066] Alcohol reduction: The percolated liquor and deionized water are subjected to alcohol reduction treatment at a mass ratio of 100:1.18, and the alcohol content after reduction is 47% vol.

[0067] Settlement: Take 7 days as a storage cycle unit, and store for 5 cycle units. The first storage cycle: store the obtained liquor at -10°C for 7 days (when the temperature of the liquor in the entire tank reaches the set temperature, the same below), pour the can after 7 days, discharge the sediment, and store the liquor in the tank. The liquor is circulated once. The second storage period: set the storage temperature ...

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Abstract

The invention discloses truffle liquor and a production process thereof, belonging to the technical field of juice wine. The process comprises the following steps: grinding in a form of chopped granules; percolating, wherein a mass ratio of truffle to base liquor is (5-60%):(40-95%), and the percolate speed is 1-5ml/kg truffle granule.min; storing liquor obtained during liquor settlement at a temperature of 15-30 DEG C, taking 3-7 days as a cycle unit, and settling for 2-5 cycle units, wherein the temperature difference of every two adjacent cycle units is more than or equal to 10 DEG C, and the temperature of all the cycle units is generally controlled in a wave form; discharging the precipitate at the bottom of a tank, and performing primary liquidity cycle on the liquor. The problems that liquid blockage is caused during truffle liquor production, the color and transparency of the product are unstable in the storage process due to passage of storage time and the liquor is unstable are solved, so that the truffle liquor keeps the special taste of truffle and flavor of original pulp liquor and has effects of enhancing sexual function and prolonging life.

Description

technical field [0001] The invention belongs to the field of truffle wine (prepared wine), and in particular relates to a truffle wine and a production process thereof. Background technique [0002] Truffle is a precious food material with high nutritional value. Research literature shows that: truffle is rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that cannot be synthesized by the human body), unsaturated fatty acids, multivitamins, zinc, manganese, iron , calcium, phosphorus, selenium and other essential trace elements, as well as a large number of metabolites such as sphingolipids, cerebrosides, ceramides, triterpenes, α-androstanol, adenosine, truffle acid, sterols, truffle polysaccharides, truffle polypeptides, etc. , has extremely high nutritional and health value. [0003] Pure grain solid-state brewing liquor is completely in accordance with the requirements of my country's "Pure Grain Solid Liquor Approval Rules". evil smell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 刘德
Owner 北京乐旁生物科技有限公司
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